Giant Cinnamon Roll Cake

Learn how to make a beautiful, fluffy, and soft cinnamon roll cake using my kitchen-tested dough recipe.

The happiest of holidays to you. Why not celebrate with a giant cinnamon roll the size of a cake? Tis the season. 🙂

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at

I had a little fun in the kitchen this past weekend. I had visions of this giant cinnamon roll in my head for weeks and had no idea if it would turn out. If you follow me on Instagram, you witnessed my trepidations.

I rolled out my dough, spiraled it in a large coil, let it rise, and baked it. The result ended with me on the couch sipping a glass of wine and calling a huge piece of cinnamon roll cake my dinner. Recipe success, to say the least.

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at

The idea for this cake came from a giant craving for gooey cinnamon rolls. I blame the tempting smells of cinnamon rolls wafting through the mall as I holiday shopped this month. The mall near my apartment knows me too well. They stick a Cinnabon right next to Nordstrom. Seriously?!


This cake… I mean, this breakfast? This breakfast cake? Ok, it’s all of the above. This giant cinnamon roll has got to be my favorite recipe of the year. And I post a ton of recipes, as you know! It’s soft, fluffy coils. Gooey cinnamon center. Vanilla icing melting into every crevice. And its massive size. What’s not to love here?

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at

Though it may look intimidating, I assure you – it’s not! It’s the same dough recipe from my popular easy cinnamon roll recipe. What makes them so easy? Well, they’re quite quick! I wanted to use the same dough for today’s cake because so many of you have had success with it. And I personally love it’s fluffiness, softness, and… let’s be honest. I love it the most for its ease!

The first thing you’re going to do is make sure you have some quality yeast. I use Red Star Platinum yeast. I have the best results in my breads and rolls when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast today, please know that I’ve loved this yeast even before working with Red Star. Their Platinum line is fantastic; its careful, instant formula strengthens your dough and makes making working with yeast simple.1 standard packet of yeast (2 and 1/4 teaspoons) is what you need for this cinnamon roll cake.

The rest of the dough ingredients are pretty standard: flour, sugar, salt, water, milk, butter, and 1 egg. You’ll add only enough flour to the dough to make it workable before kneading. Any more flour and you may end up with a tough-textured cake. Your dough is ready to knead when it begins to pull away from the sides of the bowl.


Here’s the part that’s slightly unconventional. Using a very sharp knife or a pizza cutter (I used a pizza cutter – it’s easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of a 9-inch round pan. You’re rolling it up loosely so the dough has some give as it rises in the next step. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake.

That was all probably a little confusing. Here are visuals:



The cake takes about 60-90 minutes to rise and get all puffy:


Loosely cover the cake with aluminum foil or plastic wrap and place in a draft-free warm spot in your kitchen. Here’s what I do: I heat the oven to 200F. I turn off the oven. I place the rolls inside for 90 minutes. There, that’s it!

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at


The cake’s coils will puff up and double in size during that 60-90 minutes. Then, it’s time to bake the best breakfast you’ll ever eat. 😉

Something to note: while the cake is baking, some spots may rise up more than other spots. That’s completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.

Here’s the baked cinnamon roll cake, ready for a generous shower of vanilla/maple glaze.


I cut the giant cinnamon roll like a traditional cake. Alternatively, you could just uncoil it and let everyone have a go, sort of like you do with caramel monkey bread. Hey, it’s ok to have fun with your food once in awhile!

Now, go make some cake!

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at

Giant Cinnamon Roll Cake


  • 2 and 3/4 cups (345g) all-purpose flour, divided
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 3 Tablespoons (45g) unsalted butter
  • 1 large egg, at room temperature


  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

Vanilla Maple Glaze

  • 1 cup (120g) confectioners' sugar, sifted
  • 1 Tablespoon (15ml) milk or cream
  • 1 Tablespoon (15ml) pure maple syrup
  • 1 teaspoon vanilla extract


  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
  4. Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
  5. Please see above for a visual of this step. Using a very sharp knife or a pizza cutter (I used a pizza cutter), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.
  6. Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise.
  7. After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
  8. Make the glaze: Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted confectioners' sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more confectioners' sugar and then add salt to cut the sweetness, if desired.
  9. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator.

Overnight instructions: To prepare the night before serving, prepare the roll cake through step 5. Cover tightly and refrigerate for 8-12 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with step 7.

Freezing instructions: Baked cinnamon roll cake can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked cinnamon roll cake and here's how: bake the cake in step 7 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the cake out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking it.

Recipe Notes:

*If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.

*For the glaze - you can leave out the maple syrup to make it a standard vanilla glaze. Or leave out the vanilla, so it's a plain maple glaze. Or make a coffee glaze like I did here.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You’re going to love these Easy Homemade Cinnamon Rolls too!

Easy Cinnamon Rolls from Scratch by

How to Make a Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at
How to Make a Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at



  1. [email protected] on October 1, 2014 at 12:44 pm

    Hi! I found your recipe on Pinterest and made it a couple nights ago. It came out awesome!! My dough was a little heavy but I think I may have put too much flour in it. It still tasted heavenly though. Me and my hubby love it! Thanks for posting delicious recipes!

  2. Chantal on October 25, 2014 at 12:57 pm


    I’m not as clued up as everyone else with this recipe lol can you tell me the exact quantities of the ingredients please? Really want to try this

  3. Gabrielle on November 1, 2014 at 12:40 am

    I just made this today and it turned out perfectly! I expected mine to be heavy and tough, but it was so light!Thanks for another foolproof and delicious recipe Sally 🙂

  4. Erin on November 3, 2014 at 4:17 pm

    Made this last week for a work friend’s birthday and it was a huge hit! Everyone was very impressed and I had never even used yeast before, Thanks Sally!!!

  5. Rebecca on November 16, 2014 at 12:19 am

    What a great idea! Must try this over the holidays.

  6. Tina on November 29, 2014 at 1:06 pm

    Can the recipe be doubled to make two at a time?

  7. lela on December 1, 2014 at 8:38 pm

    Loving this for a birthday cake. Could you tell me approximately how many people this feeds?

  8. Joseph on January 11, 2015 at 9:47 pm

    Thanks for the recipe, we had it for breakfast today, and it was a big hit.

  9. Soulkitchenrecipes on January 23, 2015 at 10:48 am

    Wonderful, this cake looks so tempting. Super recipe, we must try this. Best regards Sally 🙂

  10. Bianca on January 26, 2015 at 8:40 pm

    Stumbled on to this delicious recipe on Pinterest – your dough recipe worked like a charm! Thanks for sharing :]

  11. Michelle on January 28, 2015 at 10:40 am

    Hi Sally ! Two part question: how far in advance do you think this could be made? and freeze it and defrost it for how long each exactly?? Thanks in advance for your response! I anticipate making this for my groom as a grooms cake, a homemade gesture from me knowing his love of cinnamon rolls 🙂

  12. Elien on February 12, 2015 at 1:26 am

    Hey Sally, this looks so amazing! You’re such an inspiration to me now that I am starting my own baking blog! It’s so cool how you’ve made your favourite hobby your career, I’m very much in awe. x

  13. Carz on May 8, 2015 at 10:13 pm

    A suggestion for those who found that they lost too much of the cinnamon sugar mix; whip the butter, sugar and cinnamon together then spread it.

  14. Taylor on May 9, 2015 at 8:00 am

    Can you use regular milk?

  15. Erin on May 10, 2015 at 6:20 pm

    Made this for Mother’s Day brunch today, had to come back to say thank you! It disappeared as quickly as I cut slices at the table. Everyone raved and wished there was more. My husband asked if I could make one every week for him to eat throughout the week. DELISH!

    Everyone, do yourself a favor and try this!

  16. AnneOpinion on May 22, 2015 at 3:58 pm

    Thank you for the great tips and step by step pictures. We really enjoyed how it turned out. I reviewed my experience with it here:

    Hope you can check it out. Thanks again!

  17. Adrienne McGainey Howard on May 27, 2015 at 4:33 pm

    Hi Sally is it possible to make this Cinnamon Roll Cake G luten Free and Yeast Free. Thanks 

  18. Kristen on June 30, 2015 at 5:07 pm

    This looks so amazing!! I am making it tonight and am super excited. Also, those plates are gorgeous! Where in the world did you ever find those?? 

    • Sally on June 30, 2015 at 7:14 pm

      Hi Kristen! The pie dish is from William’s Sonoma and the plate is from Pier 1.

  19. Maria on August 23, 2015 at 7:55 am

    Hello Sally,
    I am Maria from Germany. I like it a lot to try new recipes and today I bake this Giant Cinnamon Roll for the first time. And… I couldn’t believe, how easy it is to make such an incredible good one.
    My family, Udo and Magdalena were very surprised about the taste of it. It remembers us the last day in Rochester, MN, last June were we ate ‘Cinnemon Rolls’… We love this really a lot.
    Hearty greetings from us 🙂

  20. Jamie on September 24, 2015 at 1:57 am

    Hi Sally,
    Would I be able to use your delicious pumpkin cinnamon roll recipe to make a large cake roll like this one? If so, would any changes need to be made? Thanks so much, I love your recipes! 

    • Sally on September 24, 2015 at 7:41 am

      No changes at all– just roll it up like I do here.

  21. Caterina on September 24, 2015 at 9:03 pm

    Hi sally! I absolutely love love love your blog! I can happily say all your recipes have been a hit in my household! I was wondering if i made this into a personal sized cake, how would the baking time change?

  22. Belinda on October 1, 2015 at 12:30 pm


    Thank you for this WONDERFUL recipe! My daughter had an unusual request to have a cinnamon roll wedding cake and asked me to make it so I searched for recipes and found yours. LOVE IT!
    Would love to share the finished picture with you

    • Sally on October 2, 2015 at 9:23 am

      Belinda, feel free to send a photo of it to my email: sallysbakingaddiction (at)

  23. Megan on October 10, 2015 at 3:46 pm

    Hi Sally! I was wondering what the best method would be for making this cake ahead of time, since it’s obviously best served warm! I planned on bringing this to a friend’s house for dessert, so would it be easiest to bring it and let it bake in her oven, or finish the cake and then reheat it? How would you go about that, since the rise times complicate things slightly. Thanks so much!

    • Sally on October 10, 2015 at 10:06 pm

      Megan, I would bring it prepared then bake it there. It will taste the best that way! So, prepare through step 6 at home then bake in step 7 at your friend’s.

  24. nikki on November 4, 2015 at 1:37 pm

    I made this today as a practice run for my son’s 16th birthday on Friday. We live at 9,000 feet and this turned out perfectly with no changes to the recipe. Thank you for sharing!

  25. Mina on November 25, 2015 at 8:38 am

    Hi Sally!! Wonderful, wonderful recipe! I’ve made it once before and couldn’t stop eating it. Now I want to bring some over to a friend’s house, however wanted to be fresh on the day but to avoid the long process. I’m wondering, if I roll it up and then put it in the fridge and then bake it the next day will the dough still turn out to be as soft and fluffy as it was the first time I made it? And how long do I have to leave it out of the fridge for before baking? 

    • Sally on November 25, 2015 at 11:28 am

      Mina, see my recipes notes for making ahead.

  26. Erin on December 20, 2015 at 4:18 am

    Hey Sally! 😀 I just found your site tonight and I am going crazy looking at all your fun recipes! (The pillows of snickerdoodleness is what brought me to you in the first place, I’m sooo going to try to make them gluten free for my mom this Christmas, she’s been silently missing out on way too many nummy things since she found out she has Celiac…) *ends the rambling* Do you think GF All-Purpose flour will work just as well? Or should I try to find a cookie/cake type flour, I know they have all different types, even in the limited GF section.

    Thank you so much for your time, and your addiction. 😀

    • Erin on December 20, 2015 at 4:21 am

      I’d like to know if the GF All-Purpose flour would work for this recipe as well. xD *headdesk* I blame your blog for keeping me up and derailing my train of thought. Haha

    • Sally on December 20, 2015 at 10:08 am

      Hey Erin! I’m not one to ask about using gluten free flours or flour blends in my recipes sin chi have little experience working with GF flours. There is almost always going to be a texture and taste change depending on the brand you use. Some recipes simply NEED gluten. Let me know if you try anything.

      • Erin on January 2, 2016 at 8:34 pm

        I finally made them! Yum!! I used a gluten free flour blend that said to use in the same amount as flour. They turned out perfectly for gluten free. They were -slightly- less pillowy, and have the ‘graininess’ of being gluten free, but super yum all the same. I’d love to make them with normal flour, but that just seems a bit mean to my mom. xD I’m so glad I found this recipe!

  27. Logan on December 24, 2015 at 10:33 pm

    Hi sally!
    I am almost done with this recipe however I just realized I forgot the milk! I spread it out all over the top and bottom and sides of the roll but I am nervous that it will still come out bad-any suggestions?

  28. Victor Knight on February 22, 2016 at 1:54 am

    Hey Sally,
    I wanted to make this cake for a party and was wondering if you could add some king of cream cheese frosting to the cinnamon sugar in between. Do you think it would bake well (almost like a cheese cake) or would it be too much?
    Thanks for the great recipe.

    • Sally on February 22, 2016 at 10:36 am

      I don’t think the frosting will bake properly inside the layers. What about topping it with cream cheese frosting instead? Here is one I like to use for cinnamon rolls.

  29. Shelby on March 30, 2016 at 12:20 pm

    I made this giant cinnamon roll for Easter, and it was a hit!! Not only was it DELICIOUS, it was super easy and fun to make! Thank you for sharing. This is definitely my new fave recipe!

  30. Ally on July 29, 2016 at 2:40 pm

    This was my first foray into the world of baking with yeast and it was awesome. SO decadent. I used whole wheat white and half the confectioners sugar and it was still amazing. Plus I felt really accomplished with the professional looking results. Lol. Thank you!



Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks